Description
A comforting bowl of chicken noodle soup made in a slow cooker, perfect for family gatherings and chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound bone-in chicken thighs or breasts
- 6 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups egg noodles
- Fresh parsley, for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened and the onion turns translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Transfer the sautéed vegetables to the slow cooker. Nestle the chicken pieces on top and pour in the chicken broth.
- Sprinkle in the dried thyme, dried rosemary, and bay leaf. Season with salt and black pepper to taste.
- Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.
- Once done, remove the chicken and shred it using two forks.
- Stir the shredded chicken back into the pot.
- About 30 minutes before serving, stir in the egg noodles and let them cook until tender.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
For extra flavor, consider adding fresh herbs right before serving or a splash of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg